Brik pastry rolls with spinach and goats cheese with a hint of chilli and garlic.
Grilled aubergine marinated with chilli, garlic and coriander with a tahini dressing, pomegranate and toasted sesame.
Slow cooked lamb in a tomato sauce with paprika, garlic, chilli and flat leaf parsley with chickpeas and potatoes, with bread or rice.
Oven roasted chicken supreme marinated in North African spices with a tahini cream sauce. Served with vegetable rice and sautéed seasonal vegetables.
Slow cooked lamb with onion, garlic, ginger, ras el hanout, potato, carrot and braised fennel. Topped with fresh coriander and served with tagine bread or plated with couscous.
Chef's selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing.